wrote:

65 Points

Friday, January 24, 2020 - This is close to dead wine, if something like that exists. Aromas of sour smoke, tea, and dry wood. No fruit in the mouth, high acidity, almost citrusy aftertaste. Not bad, just 30-40 years too old.

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3 comments have been posted

  • Comment posted by oldwines:

    1/26/2020 8:58:00 AM - If you don’t mind a comment....these old school Baroli need a LOT of air...I see most of the old ones seem dead to you. I have been shocked what has happened to some I have had from the 1960’s that needed 24 hours in a decanter before showing their beauty. People often think old wines need to be drunk right away and that is sometimes true but with old traditional, high acid Barolo they need to be decanted for hours. If you have more that you know were kept well over the years...try it, based on my experience you may be surprised.

    Cheers!

    “oldwines” aka Dave
    www.dtpwineadvisors.com

  • Comment posted by dagij:

    1/26/2020 2:20:00 PM - I love comments! Thank you for this one. We decanted all the old wines, and some stayed in open, wide bottomed carafes for 4 hours. They still tasted more like Sercial Madeira than red wine, but perhaps that is what we should expect?

  • Comment posted by oldwines:

    1/26/2020 2:45:00 PM - Sounds like unfortunately this was shot. Not sure about provenance which of course is key. Sad to have such a great vintage wine be gone.When an old Barolo is great it is remarkable. They shouldn’t taste like old Madeira, so probably was oxidized.

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1971 Giacomo Borgogno & Figli Barolo Riserva

(see all 76 vintages)

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